Every week, when I am making my Shabbat dinner menu, I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.
Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook
Three 8 ounce boxes wild rice
Three cups uncooked white rice
2 Tablespoons Vegetable oil
1 onion chopped
6 Tablespoons dried apricots, diced
6 Tablespoons Golden Raisins
4 Tablespoons dried cranberries
4 Tablespoons toasted pine nuts
4 Tablespoons toasted slivered almonds
4 Tablespoons shelled pistachios
salt to taste
1. Cook wild rice according to package directions.
2. In a separate pot, cook white rice according to package directions.
3. In another pot, saute onion in oil until golden and set aside.
4. Mix wild and white rice together and then add the sauteed onion.
5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.
Note: When making this dish in advance for Shabbat, do step five right before serving.